Tuesday, October 11, 2011

Zucchini Parmesan

My wonderful friend Melinda makes amazing zucchini Parmesan, but for some reason it did not turn out the last time I made it (years ago), so I hadn't tried it again. Then this summer she made it when we were over and I knew I had to make it, but of course the night I planned on it I didn't have enough time to make it the same way. So, here is my short cut version, which finally turned out yummy :)


Spaghetti sauce (heat on stove while other items are cooking)

Spaghetti noodles (start water boiling so the noodles can cook while you are making the zucchini)

1-2 zucchini, sliced
1 c flour (in own bowl)
2 eggs (in own bowl)
1.5 cups bread crumbs mixed with garlic, onion powder, parsley, oregano, salt, pepper in own bowl
olive oil for pan frying

Heat spaghetti sauce on low. Start water for spaghetti, cook spaghetti and drain. Heat oil in skillet. Dip zucchini slices in flour, then egg, then bread crumb mixture. Fry on each side. Set on paper towels to drain.

Place noodles on plate, layer sauce and zucchini. Sprinkle with Parmesan cheese. Enjoy! Leftover zucchini crisps up nicely in the oven when baked at 350 for a few minutes.

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